Cook This! with Shereen: Homemade Pumpkin Pie

Tuesday

Nov 14, 2017 at 12:01 AMNov 14, 2017 at 11:36 AM

On this episode of Cook This! with Shereen, Shereen makes her homemade pumpkin pie from scratch.

To manage this recipe without feeling overwhelmed, roast and puree the pumpkin up to few days ahead (keep refrigerated), and make the pie dough the day before and refrigerate. Note: after preparing the pumpkin filling, you will have some roasted pumpkin puree leftover, store in a tightly fitted container and refrigerate up to 1 week. It’s great to make pancakes, muffins, soup or ravioli’s, just to name a few ideas.

To to roast the pumpkin: Cut a circle around the stem and remove. Cut the pumpkin in half, lengthwise (top to bottom). Remove and discard the seeds and scrap out the guts and strings using a tablespoon. Brush the flesh with oil. Place the pumpkin halves cut side down onto a parchment lined, rimmed baking sheet.

Bake until tender when pierced with a pairing knife, 45-50 minutes. Remove to cool. Peel back, remove and discard the skin. It should remove easily. Once the pumpkin is cooled, place pumpkin into a food processor fitted with the steel blade attachment and puree until silky smooth, stopping and pushing down the pumpkin puree using a rubber spatula, as needed. (Can make up to 3 days ahead and refrigerate.)

To make the crust: In a food processor fitted with the dough blade attachment, add 1½ cups flour and salt. Pulse a few times to combine. Add cold butter, shortening and pulse several times until the mixture forms a sandy texture.

Slowly pour the cold water through the feed tube and puree until the mixture forms a ball (Note: this happens quick). Immediately stop adding the water when it begins to form the ball. Remove the dough to a lightly floured surface and form into a 5-inch disk. Wrap the dough in plastic wrap and refrigerate until chilled, 45 minutes-overnight.

Keep the oven heated at 375 degrees.

Remove the dough to a lightly floured surface and roll into a 12-inch circle. Using a pizza cutter, trim any frayed edges. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself around the border. Using 2 fingers, pinch a zig-zag shape to form the crust edges. Place the dough back into the refrigerator to chill, 10 minutes (do not chill any longer if using a glass Pyrex plate; the heat of the oven may crack it).

Line the pie dough with parchment paper, covering up the sides of the dough and fill with pie weights or dried beans. Bake 15 minutes. Remove the parchment paper and pie weights or dried beans. Reduce the oven temperature to 350 degrees (leaving the oven door open until the temperature drops to 350). Return the pie crust to the oven and continue baking until faintly golden, about 8 minutes. Remove the pie crust to a wire cooling rack to cool. Prepare the filling.

To make the filling: Whisk the sugar, spices and salt in a large bowl until well blended. Add the cream and eggs. Whisk until the eggs are well combined. Add 2 cups freshly pureed roasted pumpkin and whisk until smooth. Pour the pumpkin filling into the cooled pie crust. Bake at 350 degrees until puffed but slightly wiggly in the center, when shaken (like Jell-o), about 55 minutes-1 hour. Remove to cool on a wire cooling rack. (Note: Can make 1 day ahead and keep in a cool, dry place. No need to refrigerate.)

Slice pie into 8 wedges and dollop with Chantilly cream on top, if desired.

Prep: 40 minutes

Rest time: 3 hours plus

Bake: 2 hours, 15 minutes

Serves: 8

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